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High Protein Ranch Pasta Salad

High Protein Ranch Pasta Salad That's Super Satisfying

High Protein Ranch Pasta Salad is a nutritious dish offering over 30 grams of protein per serving, perfect for meal prep.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 15 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 ounces Chickpea Pasta or substitute with red lentil or black bean pasta
For the Vegetables
  • 1 cup Broccoli cut into bite-sized florets
  • 1 cup Bell Pepper diced
  • 1 cup Cucumber cubed
For the Dressing
  • 1 cup Greek Yogurt or substitute with sour cream
  • 1/4 cup Mayonnaise or vegan mayo
  • 1 tablespoon Dijon Mustard or yellow mustard
  • 2 tablespoons Lemon Juice
  • 1 tablespoon Fresh Dill or parsley
  • 1 tablespoon Maple Syrup or honey
  • 1/4 cup Water to adjust consistency
For the Protein
  • 1 pound Chicken Breasts or substitute with chickpeas or tofu
For Cooking
  • 2 tablespoons Olive Oil for coating chicken
For Seasoning
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Paprika
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper
  • 1 teaspoon Oregano

Equipment

  • large pot
  • Baking sheet
  • mixing bowl
  • whisk

Method
 

Step‑by‑Step Instructions
  1. Preheat oven to 450°F (230°C) and prepare your vegetables by washing and chopping them.
  2. Bring a large pot of salted water to a boil, add the chickpea pasta, and cook until al dente, about 6-8 minutes.
  3. Pat chicken breasts dry, coat with olive oil, season, and bake on a lined sheet for 18-22 minutes.
  4. In a mixing bowl, whisk together Greek yogurt, mayonnaise, Dijon mustard, lemon juice, dill, and spices for the dressing.
  5. After baking, let chicken rest for 5 minutes, then shred into bite-sized pieces.
  6. Combine cooled pasta, shredded chicken, prepped vegetables, and nutritional yeast in a large bowl.
  7. Drizzle dressing over the mixture, gently mix, and let it sit for 10-15 minutes before serving.

Nutrition

Serving: 1servingCalories: 420kcalCarbohydrates: 35gProtein: 32gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 70mgSodium: 600mgPotassium: 600mgFiber: 8gSugar: 3gVitamin A: 20IUVitamin C: 70mgCalcium: 10mgIron: 15mg

Notes

This salad can be stored in the fridge for up to 4 days. If dry, add a splash of water or yogurt.

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